Green risotto with prawns and pea pesto
Ingredients • 1 bunch silverbeet, leaves trimmed • 1.25 litre (5 cups) salt-reduced vegetable stoc…
Ingredients
• 1 bunch silverbeet, leaves trimmed
• 1.25 litre (5 cups) salt-reduced vegetable stock
• 1 tbs olive oil
• 20g butter
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 cups (330g) Sunrice Arborio rice
• 1/2 cup (125ml) dry white wine
• 16 medium green prawns, peeled leaving tails intact, deveined
• Shaved pecorino, to serve
Pea pesto
• 2 cups (300g) fresh or frozen peas
• 1 garlic clove, finely chopped
• 1/2 cup basil leaves
• 1/2 cup (40g) finely grated pecorino
• 1/3 cup (80ml) olive oil
Method
Step 1
Cook the silverbeet in a large saucepan of boiling water for 1 minute or until just wilted. Refresh under cold running water. Drain well. Use your hands to squeeze as much liquid from silverbeet as possible. Place in the bowl of a food processor; process until finely chopped. Set aside.
Step 2
To make the pea pesto, cook the peas in a large saucepan of boiling water for 2 minutes or until bright green and tender. Refresh under cold running water; drain well. Place in the bowl of a food processor with garlic, basil and pecorino; process until finely chopped. Add the oil and process until smooth. Taste and season with salt and pepper.
Step 3
Place the stock in a medium saucepan over high heat. Bring to a simmer. Reduce heat to low and continue as a gentle simmer.
Step 4
Heat the half the oil and butter in a large shallow saucepan over medium heat until butter melts. Ad the onion and garlic; cook, stirring for 5 minutes or until onion softens. Add the Sunrice Arborio rice; cook, stirring with a wooden spoon, for 1-2 minutes or until rice grains appear glassy and are coated in butter mixture.
Step 5
Add the wine; cook, stirring constantly, for 5 minutes or until liquid is completely absorbed. Add ½ cup (125ml) of the simmering stock to the rice and stir continuously with a wooden spoon, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until rice is tender yet firm to the bite and risotto is creamy. Add silverbeet and stir to combine. Taste and season with salt and pepper.
Step 6
Meanwhile, heat remaining oil in large frying pan over high heat. Cook prawns for 5 minutes or until prawns change colour and curl. Set aside.
Step 7
Add half the pea pesto to the risotto and gently fold through. Spoon risotto among serving plates. Top with remaining pesto and prawns. Sprinkle with shaved pecorino to serve.
